Stained Glass Cook­ies


Th­ese stained-glass style snowflake cook­ies can be made in a rain­bow of fes­tive colors and look beau­ti­ful hung in a win­dow to catch the ligh – the per­fect ed­i­ble Christ­mas dec­o­ra­tion.


• 1 pack­age boiled can­dies in as­sorted colors


• 185 g un­salted but­ter, soft­ened

• 240 g caster sugar

• 1 egg


• A non-stick bak­ing sheet, greased

• Snowflake cookie cut­ter set

• Tooth­picks • 1 1/2 tea­spoons vanilla ex­tract

• 390 g plain flour

• 1/2 tea­spoon salt • Ic­ing tip (noz­zle)

• Small pal­ette knife

• Rib­bon, for hang­ing


To make the cook­ies, beat the but­ter for a couple of min­utes, then add the sugar and beat well un­til com­bined. Add the egg and vanilla ex­tract and beat un­til creamy.


Sift the flour and salt into a bowl, then add one half of it to the but­ter mix­ture and beat un­til com­bined. Add the rest of the flour and mix for a few min­utes un­til a dough be­gins to form and eas­ily comes loose from the sides of the bowl.


Lightly flour your work sur­face. Turn the dough out and knead into a ball. Wrap in cling­film and re­frig­er­ate for at least 30 min­utes. Pre­heat the oven to 325°F (160°C/gas 3).


Let your dough stand to soften up slightly, then roll it out on a lightly floured sur­face to an even thick­ness of 1/4 in. (3–4 mm). Trans­fer to the pre­pared bak­ing sheet. It’s eas­ier to cut out the de­tail on the cook­ies on the sheet, as they will be too del­i­cate to move later. Cut out the snowflake shapes and then, us­ing the small insert cut­ters, cut out snowflake pat­terns. Re­move any stub­born pieces of dough with a tooth­pick. Use the ic­ing tip (noz­zle) to cut out a hole at the top of the snowflake; this will be used to thread the rib­bon. Put the cook­ies in the fridge for 10 min­utes, then part-bake the cook­ies for 6 min­utes. Let cool on the bak­ing sheet.


Put the boiled can­dies into sep­a­rate sealed bags ac­cord­ing to colors and smash with a rolling pin. Take care as the sweets will be hard, so use an old rolling pin or sim­i­lar on a sturdy sur­face that will not mark.


Fill each of the snowflake cav­i­ties with pieces of smashed candy. Don’t pile them too high. Pop the cook­ies back into the oven for a fur­ther 5–6 min­utes. Re­move from the oven. The “glass” parts will be bub­bly, but the bub­bles dis­ap­pear as they cool. Leave the snowflakes on the sheet to cool for at least 20 min­utes. With a small pal­ette knife, gen­tly slide un­der the cook­ies and lift each one off the sheet and let cool on a cool­ing rack. Tie each cookie with a rib­bon to hang on your tree.

Stained Glass Cook­ies by Laura Ta­bor. Pho­tog­ra­phy by Stu­art West.

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